Gujarati undhiyu
Indian
Intermediate
Main CourseEasy Gujarati Undhiyu Recipe For Winter – Traditional Mixed Vegetable Curry
Gujarati Undhiyu
60 mins
Cooking Time
Intermediate
Difficulty
32
Ingredients
Veg
Diet
This easy version of Gujarati undhiyu is a simplified take on the traditional winter special from Gujarat, featuring seasonal vegetables slow-cooked with coconut-based masala and topped with fried methi muthiya. This version uses a pressure cooker, making it accessible while preserving the authentic flavours of this festive dish.
Ingredients
UNITSIngredients
1 cupWhole wheat flour For the methi muthiya fenugreek dumplings
¼ cupGram flour (besan)
1 cupFresh fenugreek leaves (methi), chopped
¼ tspTurmeric powder
½ tspRed chilli powder
½ tspAjwain (carom seeds)
½ tspSesame seeds
(to taste)Salt
1 tbspOil ( for frying)
as neededWater
250 gmBaby potatoes (halved) For the vegetable mix
200 gmSweet potato (cubed)
6-8Small brinjals (slit lengthwise)
½ cupGreen peas
1 cupCarrots (cubed)
1 mediumRaw banana (cubed)
1 cupPurple yam (cubed, optional)
½ cupFresh coconut (grated) For the masala
½ cupFresh coriander leaves
3-4Green chillies
1-inch pieceGinger
1 tspCumin powder
1 tspCoriander powder
½ tspTurmeric powder
1 tbspJaggery (grated)
(to taste)Salt
3 tbspOil (For the tempering)
1 tspMustard seeds
1 tspCumin seeds
a pinchAsafoetida (hing)
8-10Curry leaves
2Dried red chillies